The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, January 30, 2006

Sausage Gravy

To go with the biscuits, this is a simple and tasty recipe that I hope you enjoy. Use good sausage. It's makes all the difference.

1. To make the sausage gravy, cook the sausage in a large skillet over medium-high heat until browned, about 8 minutes.2. Sprinkle the flour over the meat and stir with a spoon until blended. Stir in the milk. Bring the mixture to a boil, stirring until thickened. Reduce the heat and simmer for 5 minutes.3. Cut the biscuits in half horizontally and place them cut side up on plates. Spoon the sausage gravy over the biscuits and serve immediately.

About Me

I was born and raised in Portland, Oregon, and attended three different Oregon colleges before deciding on becoming a chef. Upon graduating from the Western Culinary Institute, I landed the job of Executive Chef at Mt. Bachelor—the ski resort where I got my "real" education: skiing. Aside from skiing, I am fully addicted to distance bicycling. My love of collecting American art led a career change as I self-published the Maxfield Parrish price guide. Today my passion for food and art have come together to create a variety of Collectors Press cookbooks, many of which use my growing collection of vintage kitchen gadgets and advertisements. I fancy myself an expert on classic Amercian food, having done national and local radio and television shows, including The Food Network, and The Travel Channel. My wife and business partner and I live in Portland with our two wonderful kids.